At few nights ago in downtown Napa, I demonstrated how to pressure-cook a saffron farro risotto with large, gorgeous, heirloom Rancho Gordo scarlet runner-type beans stirred in at the end. Among other things, we were celebrating the publication of the 20th anniversary edition of COOKING UNDER PRESSURE.
We had a lively crowd of would-be converts to pressure cooking in the audience at Rancho Gordo’s new shop in a hip section of Napa. I hope my 7-minute farro risotto won them all over. I developed the recipe for Steve Sando’s book, HEIRLOOM BEANS.
Here I am with Steve, founder of Rancho Gordo, who is now the proud possessor of a shiny, new, WMF 8-quart pressure cooker. He promised me he’d use it! Steve, what’s for dinner tonight?